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Jalapeno Beer Cornbread

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Miller 64

Bottle Image (Fullsize): 

Miller Genuine Draft

Bottle Image (Fullsize): 

Miller High Life

Bottle Image (Fullsize): 

Miller High Life Light

Bottle Image (Fullsize): 

Miller Lite

Bottle Image (Fullsize): 
Serving Size: 

8-10

Ingredients: 

Cornbread:

  • 3 ears grilled corn kernels, or 1 cup of canned corn 
  • 1 cup all-purpose flour 
  • 1 cup yellow cornmeal 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 3 tablespoons granulated sugar 
  • 3/4 teaspoon salt 
  • 2 large eggs, beaten 
  • 1/2 cup milk 
  • 1/2 cup of beer (we recommend the beers above)
  • 2 jalapeño peppers, seeded, membrane removed, and finely diced 
  • 2 tablespoons vegetable oil 
  • 2 tablespoons butter 

Glaze:

  • 1/4 cup (4 tablespoons) butter 
  • 1/4 cup honey 
  • 1/4 cup of beer (we recommend the beers above)
Directions: 
  • Preheat oven to 425 F. 
  • In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside. 
  • In a small bowl, stir together eggs, milk, beer, jalapeños, and oil. Add egg mixture all at once to flour mixture, stirring just until incorporated. 
  • Add 1 cup of corn and enough extra beer (if necessary) to moisten batter. 
  • Melt butter and coat entire inside of pan. Pour in batter. 
  • Place pan in oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 10 to 15 minutes. 
  • Unmold cornbread from pan. Brush all over with glaze. Serve.

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